One Hundred and One 

BEVERAGES 



COMPILED BY 

May E. Southworth 

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PAUL ELDER AND COMPANY 
PUBLISHERS, SAN FRANCISCO 



WW-- i I - I <\ o L r 
CLASS Ou XXc. No, 

S / 5- 1 S 

COPY B 



Copyright, 1904 
Paul Elder and Company 
San Francisco 



Tke Tomoye Press 
San Francisco 



CLASSIFICATION 



ICED 
SUMMER 
MIXED 
HOT 

SHERBETS 
PUNCHES 
CORDIALS 
FRUIT 





ICED 

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$ COBBLER @ 



PUT in a glass a tablespoonful 
of sugar, a small piece of cut 
lemon peel, and one wine- 
glass of Catawba wine. Fill the 
glass with cracked ice, stir well, and 
decorate the mixture with a sprig 
of fresh mint and one strawberry. 

THE COLONEL'S OWN 

STIR one pound of sugar with 
the yolks of one dozen eggs 
until white and creamy. Pour 
over them slowly, beating con- 
stantly, one quart of brandy, which 
cooks the yolks ; add one quart of 
cream, one gill of wine, and the 
beaten whites of half of the eggs. 
The other half heap in a foamy 
mass on top, with grated nutmeg. 

$ PURITAN $ 

MIX two squares of grated 
chocolate with a cupful of 
sugar and one of water, 
and put into a double boiler and 
cook until it is a thick syrup. Re- 
move from the fire, put in a tea- 
spoonful of vanilla and let it get 
thoroughly cold. When ready to 
use put two tablespoonfuls of the 
chocolate syrup in a glass half full 
of cracked ice, fill it up with milk 
and shake vigorously with a metal 
shaker. Remove and put a table- 
spoonful of whipped cream on top. 

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RECEPTION COFFEE 



SWEETEN strong, cold, black 
coffee and set the pitcher in a 
wine cooler with crushed ice 
about it. Serve in small glasses, 
with a tablespoonful of ice-cream 
on top. 

$ SHERRY FLIP $ 

BEAT one fresh egg up thor- 
oughly with a tablespoonful 
of sugar; pour on this a 
wine-glass of sherry and mix again. 
Fill up the glass with shaved ice 
and milk, and shake well in a 
shaker. Strain into a champagne- 
glass and grate a little nutmeg on 
top. 

®SODA COCKTAIL & 

THREE or four lumps of ice 
in the bottom of a glass, 
with one teaspoonful of 
powdered sugar; put three dashes 
of Angostura bitters on this and 
fill up the glass with plain soda. 
One slice of lemon on top. 

® TEA PUNCH $ 

PUT a tablespoonful of Ceylon 
tea in a large pitcher and pour 
over it a quart of boiling 
water. Cover with folded napkin 
and let stand ten minutes. Strain 
and add one pound of sugar and the 
juice of six lemons and two oranges. 
Serve with ice and apollinaris. 

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@ TIGER'S MILK ® 

TO a quart of milk put in a 
half- gill each of peach - 
brandy and apple-jack; 
sweeten with powdered sugar, and 
put in two drops each of oil of 
cloves, cinnamon and orange, and 
grate a little nutmeg on the top. 
Beat the white of an egg to a stiff 
froth, whip it in and serve at once. 

# WINE SOUP ® 

SOAK one-half cupful of pearl 
tapioca in cold water two 
hours. Drain and add three 
cupfuls of boiling water, with a 
half-teaspoonful of salt and a 
three-inch piece of cinnamon. Let 
boil three minutes, then cook in a. 
double boiler until tapioca is trans- 
parent ; strain and add one pint of 
claret-wine and half a cupful of 
powdered sugar. Serve cold in 
glass with lump of ice. 

® ® ® 



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SUMMER 
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BOILED BUTTERMILK 



HAVE fresh and very sour 
buttermilk. Boil it, season 
with a pinch of salt and 
thicken with a little Indian meal. 
Cool and serve with a lump of ice 
in the glass. 



$ CAUDLE $ 

MIX a tablespoonful of flour 
with two tablespoonfuls of 
cold water until it is per- 
fectly smooth; add a teaspoonful 
of salt and pour over it two cup- 
fuls of boiling water ; boil for five 
minutes and then set away to cool. 
When ready to use put in a wine- 
glass of wine to each cupful and 
an egg beaten to a foam. Ice, and 
add sugar and nutmeg to taste. 

9 ELDER WINE $ 

POUR four quarts of water 
upon eight quarts of elder- 
berries and let it stand two 
days, then boil it for half an hour. 
Strain and put three pounds of 
white sugar to every gallon of the 
juice; add one ounce of cloves, 
one of cinnamon and two ounces 
of powdered ginger. Boil it again, 
dip a piece of toast in home-made 
yeast, stir in the liquid for a mo- 
ment and then bottle. 



# GINGER BEER ® 

PUT in a stone jar one ounce 
of Jamaica ginger, bruised 
and boiled, one pound of 
brown sugar, three-quarters of an 
ounce of cream of tartar, one 
lemon cut in slices, and one gallon 
of boiling water. Cover with a 
cloth, and when cool stir in a third 
of a pint of good yeast. Let it 
stand in a warm place twenty-four 
hours, then strain and bottle. Tie 
the corks down with wire. 

# GOLDEN BUCK @ 

MAKE a good, stiff, and 
rather sour lemonade, 
break into the bottom of 
a glass an absolutely fresh egg, 
pour a half-glass of the lemonade 
on this, and shake vigorously with 
a metal shaker. Fill the glass with 
apollinaris and drink immediately. 

$ GOLDEN FIZZ @ 

PUT a large lump of ice in a 
glass pitcher, and pour over 
it one quart of Paulding's 
pippin cider. Decorate the top 
with thin slices of sour apple and 
fresh mint, and at the last moment 
pour in a bottle of Club soda. 

® HOBSON ® 

ONE egg to each glass; sep- 
arate the egg and beat the 
white to a stiff froth ; to the 
yolk add two tablespoonfuls of 



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sugar and one gill of ice water; 
put in a shaker and mix until light 
and creamy. Put in the beaten 
white and shake again; add two 
tablespoonfuls of lemon juice and 
just a suspicion of the grated rind 
and a little vanilla. Shake and 
turn into a glass and heap on top 
four tablespoonfuls of whipped 
cream. 

$ INNOCENT $ 

WASH and pick from the 
stems Concord grapes ; put 
them in a strong flannel 
jelly- bag, bruise, pound and 
squeeze them, and hang the bag 
up to drip. Make a thin syrup 
of white sugar to sweeten it, and 
to two-thirds of grape juice add 
one-third of water. Keep in a 
cool place, and serve with cracked 
ice in the glass. 

$ ROOT BEER $ 

TAKE an eighth of a pound 
each of sarsaparilla root and 
dry sassafras bark and one 
and a half ounces of wintergreen, 
stem and leaf; bruise all together 
and add a half-ounce of tansy leaves 
and boil in two and one-half gal- 
lons of water until all the strength 
of the herbs is extracted. Strain 
into a jar and add one pint of 
molasses, and when cool one gill 
of good yeast; after two hours 

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add two and one-half gallons of 
lukewarm water. In five or six 
hours it will be "worked" and 
then can be bottled and kept tight 
and cool. 

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$ BARBED WIRE ® 



PUT three lumps of ice in the 
bottom of a tall, slender glass, 
and pour over it a wine-glass 
of Old Crow bourbon. Fill up 
the glass with Martinelli sweet 
cider. 

@ BELVEDERE $ 

PUT together one bottle of 
Blue Ribbon beer and one 
bottle of Dublin ginger ale. 
Set the pitcher in a wine cooler 
packed with ice for a few minutes 
before serving. 

$ BOSTON ® 

PUT a big lump of ice in a 
pitcher with the thin rind of 
a lemon. On this pour a pint 
of Meinhold's champagne and two 
bottles of ginger ale. 

$ CHAMPAGNE CUP $ 

ON a half-cup of loaf sugar, 
squeeze the juice of five lem- 
ons and stir until smooth 
and the sugar all dissolved. Add 
one-half pint each of brandy and 
red curac^a, and one gill of green 
chartreuse. Pour this over a big 
lump of ice in a glass pitcher, and 
at the last moment put in a quart 
of champagne and a quart of apol- 
linaris. 



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® CIDER CUP ® 



PUT in the bottom of a large 
glass pitcher a thick layer of 
finely pounded ice. Mix to- 
gether one quart of cider, two wine- 
glasses of sherry and one of brandy. 
Sweeten to taste and pour over 
the ice. Add the thinly cut rind 
of two lemons, one orange sliced, 
and one-half of a crisp cucumber 
shaved very thin. Let the ice melt 
a little, then add a glass of curacoa 
and grate a little nutmeg on the 
top, and serve. 

® GRACE GNU # 

ADD a pint of sherry to three 
pints of beer, and sugar to 
taste. Stir until sugar is all 
dissolved, and put in the juice and 
grated rind of a lemon and a half- 
dozen little squares of thin toasted 
whole wheat bread. Put on the 
ice, and when ready to serve, grate 
a little nutmeg over the top. 

® MINT JULEP $ 

PUT one-half teaspoonful of 
orange bitters in a glass with 
three tender leaves of the 
mint. Crush the mint in the bit- 
ters and add one sherry-glass of 
Italian vermuth and one sherry- 
glass of rye whisky. Fill the glass 
with fine ice and put on the top a 
thin slice of orange and a spray 
of mint frosted in white sugar. 

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Pack this glass in a larger one con- 
taining pounded ice, and serve with 
a straw in the glass. 

® MOSELLE CUP # 

PUT into a bowl a few tender 
leaves of fresh mint, and crush 
it with four spoonfuls of sugar. 
Add a little water to dissolve it, 
and pour in one quart of Moselle 
wine and one liqueur-glass of Med- 
ford rum. Pour all in a pitcher 
over a big lump of ice and slice 
one lime very thin and one orange 
for the top. Just as it is served, 
put in one bottle of Club soda. 

@ NECTAR ® 

SLICE an orange very thin, peel 
and all, removing the seeds. 
Pour over this a glass of brandy 
and add a wine-glass each of pine- 
apple and strawberry syrup. Shake 
well together and pour into tum- 
blers half full of shaved ice, and fill 
up the tumblers with champagne. 

@ PACIFIC UNION ® 

PUT a lump of ice in a glass 
and two dashes of gum syrup ; 
on this, two dashes of curacoa, 
three of Boker's bitters, a wine- 
glass of Italian vermuth and one 
pony of rye whisky. Shake, thor- 
oughly mix, and strain into a glass 
in which there is a twist of lemon 
peel. 



# STEIN WEI N # 




ORK the thin rind of a 
lemon in a tablespoonful 



of dry sugar; add three 
slices each of orange and lemon, a 
few fresh berries and a few slices of 
fresh crisp cucumber ; put in a glass 
pitcher with ice and pour over it 
one small glass of maraschino, one 
wine-glass of sherry, one quart of 
hock and one bottle of soda. 
Scatter fresh mint on the top. 

TWENTIETH CENTURY 

HAVE the glass thoroughly 
chilled and put in a little 
cracked ice; on this put one 
teaspoonful each of sugar syrup and 
orange bitters, five teaspoonfuls of 
Old Tom gin, and five drops of 
noyau. Stir with a spoon and 
lastly squeeze in a drop of oil from 
the lemon peel. 

$ VELVET # 

PUT into a pitcher with three 
big lumps of ice, one pint of 
claret and one pint of cham- 
pagne. Stir and serve in claret- 
glasses. 

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$ A LA RUSSE $ 



POUR fresh boiling water on 
English breakfast tea, and let 
it steep for five minutes. Serve 
immediately, and put in the bot- 
tom of each cup one lump of 
sugar, one teaspoonful of Jamaica 
rum, a thin slice of lemon, and 
pour the tea over. 

® ALE FLIP # 

MELT one tablespoonful of 
butter with one of sugar, 
and add a little mace and 
one pounded clove. Put in three 
pints of ale and let it boil. Sepa- 
rate two eggs, beating the yolks 
light ; add this and the white of 
one, beaten stiff, and whip all to- 
gether until frothy. Serve imme- 
diately. 

® APPLE TODDY $ 

THE proportion for a single 
glass is one finger of the 
pulp of a hot baked apple 
put in the bottom of the tumbler; 
on this pour two fingers of apple- 
jack, two fingers of boiling water, 
a tablespoonful of sugar, and a grate 
of nutmeg on top. 

® BEEF TEA $ 

POUR a tumblerful of cold 
water over a pound of lean 
Hamburg steak, and let it 
stand covered for an hour. Then 



put it in a saucepan, cover closely, 
and let it slowly come to a boil 
and steep ten minutes. Strain, 
season and serve very hot. 

$ BISHOP # 

WIPE and polish one large 
lemon and one firm, solid 
orange, and stick them all 
over with cloves and cinnamon in 
the rinds. Set them in a shallow 
pan with a little water, sugar, cin- 
namon, cloves, allspice and mace, 
and roast them a long time in a 
slow oven. Boil a bottle of Zin- 
fandel, sweeten, and add the juice 
of half a lemon; put the roasted 
fruit and spice in it. Grate a little 
nutmeg over the top and serve 
piping hot. 

$ BLACK COFFEE $ 

PUT three tablespoonfuls of 
coffee, ground very fine, in 
the strainer of a French coffee- 
pot, and pour through the top a 
pint of boiling water. Draw off 
the filtered coffee from the under 
part and pour it again over the 
coffee. Do this three times, and 
the third let it stand a moment 
until it reaches boiling point, and 
use at once. 

$ BOUILLON $ 

FOR four quarts of cleared, cold 
beef stock, add a three-pound 
fowl dressed as for boiling, 
and about a pound of veal bones. 



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Boil, cool and clarify by allowing 
the white and shell of one egg to 
each quart. Mix the white of the 
egg with a tablespoonful of cold 
water and put in the stock. Heat 
gradually, stirring occasionally to 
prevent the egg sticking to the 
bottom. Allow it to boil gently 
until perfectly clear under the egg, 
which will form a thick scum on 
the top, and then pour into a 
folded towel laid over an earthen 
bowl, and let it run through with- 
out moving or squeezing it. When 
ready to serve, heat and season. 

BREAKFAST COFFEE 

USE three-quarters of a cup 
of ground coffee, Java and 
Mocha mixed, and put on 
it half an egg, white, yolk and 
shell mixed ; pour over it one pint 
of cold water and stir all together 
thoroughly. Put on the fire, and 
as soon as it boils add one pint of 
boiling water, and let it boil for five 
minutes, stirring it down from the 
edge and top. Set it on the back of 
the range and put in a teaspoonful 
of cold water to settle, and it is 
ready to use. 

$ CHOCOLATE # 

MIX one-half a teaspoonful 
of corn-starch, two table- 
spoonfuls of sugar and a 
few grains of salt in a granite sauce- 
pan; add two tablespoonfuls of 



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water and two squares of chocolate, 
broken or grated ; stir over the fire 
until the chocolate is melted and 
smooth. Add gradually one cup- 
ful of boiling water and when ready 
to serve add three cupfuls of scalded 
milk and a dash of cinnamon. Serve 
in chocolate cups with whipped 
cream. 

$ CRANFORD $ 

TO one bottle of red French 
wine allow two tablespoon- 
fids of sugar, the thin rind 
of a lemon and six cloves; make 
it hot without allowing it to boil, 
and strain into glasses. 

® EGG FLIP # 

BEAT the yolks of four eggs 
to a cream with four table- 
spoonfuls of brown sugar, 
and the whites to a stiff froth. Heat 
a quart of freshly drawn ale and 
pour it upon the yolks, stirring 
constantly; then quickly whip in 
the beaten whites until it is smooth, 
and serve hot. 

$ GLORIA # 

SERVE with the black coffee 
after dinner a demi-tasse, or 
small glass of brandy. Make 
the coffee very sweet and pour a 
teaspoonful of brandy on the sur- 
face and light it. When the brandy 
is nearly burned away blow the 
flame out and drink hot. 



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® HOT EGG-NOG # 



BEAT the yolks of ten eggs to 
a cream; add one pound of 
sugar and blend thoroughly, 
beating until very light; pour over 
one quart of boiling milk, stirring 
well, then add the whites of the 
eggs which have been beaten to a 
stiff froth and one pint of the best 
French cognac. Grate over the 
top nutmeg and serve hot. 

$ HOT PINT ® 

MIX two tablespoonfuls of ale 
with one well-beaten egg, 
grate a little nutmeg on top 
and pour over it a gill of whisky. 
Sweeten and stir in it two pints of 
boiling hot ale. Whip, or pour 
from a height to make frothy, and 
serve hot. 

$ MORPHEUS ® 

BOIL one tablespoonful of 
ground oatmeal in one-half 
pint water; when cooked, add 
a tablespoonful of honey and one 
of cream; boil up again and add 
a glass of whisky. Strain and 
serve hot. 

® MULLED WINE ® 

PUT a quart of Cabernet over 
the fire to heat; meantime, 
beat six eggs with six table- 
spoonfuls of sugar and add a little 

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allspice and nutmeg. When the 
wine is hot, but not boiling, pour 
it over the eggs, beating constantly 
so it will not cook or curdle the 
egg. Serve hot. 

$ NEW BABY ® 

TO one pint of thin oatmeal 
gruel, add the beaten yolk 
of an egg, four teaspoonfuls 
of sugar and the grated rind of a 
lemon. Heat and stir on the fire 
and add a glass of either sherry or 
port and a little nutmeg. Serve hot. 



$ NIGHTCAP ® 

BEAT the yolk of an egg with 
a gill of rum and one-half 
teaspoonful of allspice. Melt 
a tablespoonful of sugar in a cup 
of boiling water and whip this in. 
Strain into a hot glass, put the 
beaten white on top, and dust with 
nutmeg. 



$ NOEL $ 

THIS is prepared two or three 
weeks before using. Bake 
a dozen large, tart apples 
without peeling. Pour enough hot 
water in a pound of sugar to dis- 
solve it ; add two grated nutmegs, 
two large tablespoonfuls each of 
cloves and allspice and a pinch of 
mace. Add this to the apples and 
put in a deep earthen dish, and 

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over them pour one-half gallon of 
apple brandy and one-half pint 
each of peach brandy, good rum 
and Madeira wine. Serve steaming 
hot when the Yule log burns low. 

® OXFORD BETTY @ 

MELT two cupfuls of sugar 
in a pint of water; add a 
pinch each of cloves, cin- 
namon, ginger and nutmeg. When 
boiling put in one-half pint of 
brandy and one quart of good ale. 
Serve in glasses boiling hot. 

® PINTO ® 

TAKE the thin rind of a lemon 
and rub it with one-half 
pound of sugar; pour over 
it one pint of water and boil. Steep 
a cup of fresh gunpowder tea and 
pour into the syrup with a tea- 
spoonful of powdered cinnamon, 
the juice of four lemons and a 
little nutmeg. Boil and strain and 
return to the fire and put in it one 
pint of white wine and a gill each 
of brandy, rum and whisky. Serve 
boiling hot in Tom and Jerry 
glasses. 

$ POSSET $ 

CUT a little thin rind from a 
lemon and put it in one and 
a half pints of milk and heat 
to boiling. Squeeze and strain the 
juice of three lemons, add three 



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tablespoonfiils of sugar and stir 
until sugar is dissolved ; then add a 
spoonful of brandy and a little nut- 
meg, and some blanched almonds 
chopped fine. Put with the hot 
milk, froth with an egg-beater and 
serve hot. 

® RALEIGH ® 

MIX one-half pint of sherry 
with one-half pint of ale 
and add a pint of hot milk 
and a pint of hot cream. Sweeten 
it and let it stand on the back of 
the stove for an hour. Just before 
serving add the beaten yolks of 
two eggs and a grate of nutmeg. 
Whip all together with an egg- 
beater until frothy and serve hot. 

® ROYAL NIBS $ 

BOIL one-half cupful of broken 
cocoa with two quarts of water 
for two hours in a double 
boiler, which should reduce it one- 
half. Heat a pint of rich milk and 
add to it. Strain, sweeten and 
serve with whipped cream on top. 

$ SEALSKIN ® 

PUT in a bowl three roasted 
apples sliced and three pieces 
of toast. Heat a pint of 
good ale and sweeten ; add a pinch 
of cloves, a little lemon peel, a 
grate of nutmeg and a little ginger. 
Pour hot over the apples and toast, 
and serve hot. 



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TOM AND JERRY 

BEAT together four eggs and 
six large tablespoonfuls of 
powdered sugar until creamy 
and frothy. Four over it six wine- 
glasses of St. Croix rum, beating 
continually, and lastly one pint of 
boiling water. Whip up with the 
egg-beater and serve boiling hot 
with grated nutmeg on top. Put 
glasses in a pan of hot water and 
take out as needed. 

TOMATO BOUILLON 

MIX one can of tomatoes with 
one and one-half quarts of 
clear bouillon, one table- 
spoonful of chopped onion, one 
bay leaf, six cloves, one teaspoonful 
celery seed, and one-half teaspoon- 
ful pepper corns. Boil twenty 
minutes, strain, cool and clear. 
Reheat and serve boiling hot in 
bouillon cups with small croutons. 

® VICTORIA # 

STICK a lemon with cloves and 
cinnamon sticks, and roast. 
Remove from the oven to the 
top of the range and add one-half 
cup of water and a pinch of mace 
and allspice. Stir on the fire and 
put in six lumps of sugar, one 
lemon cut in slices, four spoonfuls 
of melted calPs-foot jelly and one 
quart of sherry. Serve hot, and 
just before serving grate a little 
nutmeg over the top. 



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$ VIENNA # 



SCALD three cupfuls of milk. 
Melt two squares of choco- 
late in a double boiler, add 
four tablespoonfuls of sugar and a 
pinch of salt. When smooth, add 
the scalded milk and one cupful 
of clear black coffee ; boil for a 
moment and serve with whipped 
cream flavored with a little vanilla. 

® WASSAIL ® 

GORE and roast six apples. 
Mix a pint of ale with one- 
half pound of brown sugar, 
and put in one-half ounce each 
of ginger, nutmeg and cinnamon. 
Heat it, stirring constantly, but do 
not boil. Add two more pints of 
ale and one-half pint of Malaga 
and a little lemon peel. Put the 
roasted apples in last and serve hot 
with an apple in each cup. 

$ WHEY # 

PUT sweet milk on the fire and 
as soon as it boils add enough 
white wine to curdle it. Boil 
up again, when the curds will settle 
to the bottom. Strain, sweeten to 
taste and serve hot. 

WHISKY PUNCH 

GUT a small ring of lemon 
rind very thin and rub it 
with a heaping tablespoonful 
of sugar to extract the oil. Dis- 

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solve the sugar with a wine-glass 
of hot water, stirring and rubbing 
against the glass until it is a smooth 
syrup ; add a wine-glass of whisky 
and a little lemon juice and fill the 
glass with boiling water. 

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SHERBETS 

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$ BEAUFORT $ 



MAKE a pint of very thin 
syrup, and when cold, put 
in it a bunch of fresh- 
gathered balm, the same of borage, 
six leaves of lemon verbena, and 
a half of a cucumber sliced thin. 
Let these steep in the syrup for 
two hours. Mix in a freezer em- 
bedded in ice two bottles of Sau- 
terne, half a gill of curac^a, the 
juice of four oranges, half a pint 
of pineapple syrup, and a quart 
bottle of German seltzer water. 
Strain the syrup over this and 
freeze to a point which will just 
admit of being poured into glasses. 

@ DIXIE CIDER $ 

PARE a large, ripe pineapple, 
remove the eyes and chop 
very fine. Put it, with all the 
juice, in an earthen jar with one 
pound of sugar and four quarts of 
cold water and whip up with an 
egg-beater for five minutes. Put 
it by the stove for two or three 
days, until it begins to ferment. 
Cool and add a freshly pared and 
grated pineapple, a little more 
sugar, and serve half- frozen in 
punch-glasses. 

® FRAPPE $ 

MAKE a syrup of two and 
one-half cupfuls of sugar, 
one cupful of water, and 
one whole lemon cut up; cook 

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until thick and then put into a 
bowl and add the juice of five 
lemons, one pint of stewed apples 
mashed fine and a pint of water; 
put into a freezer, and when half- 
frozen stir in the beaten whites of 
three eggs, a teacupful of mara- 
schino cherries and a cupful of rum. 

$ GELE $ 

SWEETEN strong, black 
coffee with a sugar syrup and 
put in a freezer, turning to the 
right and the left and scraping 
down the sides as they become 
frozen. Serve in small glasses just 
when the coffee resembles a numer- 
ous constellation of small crystals. 

$ G RAN I T I ® 

PEEL and pound six ripe 
bananas, mix this pulp with 
four ounces of sugar, the 
juice of two lemons, one pint of 
water, a wine-glass each of rum 
and maraschino syrup. Serve at 
freezing point. 

$ MALMESBURY $ 

BOIL ten ripe peaches, sliced 
without peeling, in half a 
pint of water. When soft 
rub through a sieve and add a pint 
of syrup, the juice of a lemon and 
three drops of essence of kernels. 
When cold add a bottle of dry 
champagne, the juice of four 
oranges and a few drops of essence 



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of vanilla. Work the punch in a 
freezer imbedded in ice, and add 
the whites of three eggs whipped 
and flavored. 



PUNCH ROMAINE 

MIX a pound of powdered 
sugar with the juice of half 
a dozen lemons and the 
thin yellow rind and juice of one 
orange, and stir until the sugar is 
all dissolved. Strain and put in 
the whites of six eggs, whipped to 
a stiff froth; freeze, and then 
quickly stir into it one bottle each 
of champagne and Jamaica rum, 
and serve at once in punch-glasses. 



® ^UEEN ® 

FLAVOR a pint of thin cream 
with the grated rind and juice 
of a lemon ; add a half-cupful 
of sugar and a wine-glass of King 
Edward sherry. Whip the whites 
of three eggs to a froth and stir in 
briskly with an egg-beater. Put 
in a freezer and almost freeze. 
Serve in punch-glasses. 



$ TURKISH ® 

MAKE a syrup of one and 
one-half cupfuls of sugar 
and one cupful of water. 
When cool add a pint of strong, 
clear veal stock and one cupful of 
lemon juice. Put in the ice and 
serve half-frozen in small glasses. 

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PUNCHES 

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$ CALIFORNIA ® 

REMOVE skin and eyes from 
one pineapple, cut in half- 
inch slices, and slices into 
cubes, discarding the core. Peel 
and remove the bitter white skin 
carefully from three grapefruits 
and cut them in chunks. Cut in 
two and remove the seeds from a 
pound of white grapes; mix the 
fruit together. Put a cupful of 
rum and a cupful of sugar on the 
fire and let them come to the boil- 
ing point, then pour them over 
the fruit and let stand until cold. 
When ready to use put over ice and 
add one quart of Graves' sauterne 
and a bottle of Delatour soda, and 
lastly six thin slices of cucumber. 

® CLARET CUP $ 

MIX thoroughly the juice and 
part of the grated rind of 
one lemon, one wine-glass 
of sherry, one wine-glass of cog- 
nac and one bottle of Bordeaux 
claret. Pour it over the ice in a 
pitcher and add one bottle of soda- 
water. Decorate the top with 
sprigs of lemon verbena and a little 
grated nutmeg. When serving put 
a little cracked ice in each glass. 

CRESTA BLANCA 

RUB the thin rind of a lemon 
with a half-tablespoonful of 
dry sugar; add three slices 
each of orange and lemon, one 

63 



slice of cucumber peel, and a few 
berries. Mix one small glass each 
of brandy, maraschino and white 
cura9oa, and one wine-glass of 
sherry, and put all together with a 
big lump of ice ; add one quart of 
champagne and one bottle of soda. 
Ornament with fresh mint. 

® DOUX ® 

MIX three cupfuls of sugar 
with two quarts of water 
and stir until sugar is dis- 
solved; add the juice of three 
lemons, two oranges sliced, half 
a pineapple peeled and sliced, four 
tablespoonfuls of curac^a and one 
gill of raspberry syrup. Mix and 
put in punch-bowl with big cube 
of ice, and add half a pint of Ja- 
maica rum and one and a half 
pints of brandy. Scatter mara- 
schino cherries over the top. 

® HEBE CUP ® 

PEEL and slice one crisp cold 
cucumber; add the thin rind 
of a lemon and three table- 
spoonfuls of sugar ; mix well and 
pour over it three tablespoonfuls 
of brandy and six of sherry; set 
on the ice for an hour. Just be- 
fore serving add a pint bottle of 
claret and a bottle of Vichy. 

KING EDWARD 

POUR a pint of boiling water 
over the grated rind, juice 
and pulp of two lemons and 
two oranges ; add a cupful of sugar 

65 



and stir until dissolved. Make a 
pint of fresh, strong green tea, let 
it steep for three minutes and add 
hot. Stir all until cold. Strain 
and add one cupful of pineapple 
syrup, one pint of brandy, one 
large glass of maraschino and five 
tablespoonfuls of rum. Put on 
the ice, and just before serving 
add a pint of champagne. 

$ L'AMOUR $ 

POUR a pint of boiling water 
over four teaspoonfuls of 
Oolong tea and let it steep 
five minutes ; strain, and when cold 
add the juice of two oranges and 
two lemons, one pint of brandy, 
two sherry-glasses of green char- 
treuse and one quart of Jamaica 
rum. Sweeten to taste, and pour 
over a big square of ice in the 
punch-bowl, and cut thin slices of 
lime for the top. Lastly, put in 
one quart of champagne. 

$ MADELEINE $ 

PUT half a cupful of raisins in 
one quart of cold water and 
slowly bring to a boil. Boil 
twenty minutes, strain and add two 
cupfuls of sugar, a piece of stick 
cinnamon, and a few shavings of 
lemon rind and boil five minutes. 
Take from the fire and add one and a 
half cupfuls of orange juice and half 
a cupful of lemon juice; strain and 
put on ice. When ready to serve 
put in one pint of ice cold claret. 

67 



® REINE @ 

MAKE a syrup of a poimd 
of sugar and a pint of water 
and pour this boiling hot 
over the grated rind of three lem- 
ons, two oranges, a half-dozen 
cloves, and a stick of cinnamon. 
Let this stand on the back of the 
range for several hours, and then 
strain and put on the ice. When 
ice cold put in the juice of ten 
lemons, a teaspoonful of vanilla 
and a pint of rum. Strain again 
over a big cube of ice in the 
punch-bowl. 

SAUTERNE CUP 

PEEL the thin rind from half 
an orange and half a lemon 
and put it in a half-cupful of 
sugar and work well ; pour over it 
two tablespoonfuls of orange cu- 
ra9oa, cover and let stand for two 
hours. Then add a pint of sau- 
terne, strain and put on the ice. 
Just before serving put a big lump 
of ice in the punch-bowl, a few 
slices of orange, twelve nice, big 
strawberries and a few mint leaves, 
and pour over it the punch. The 
last thing put in one quart of soda 
or Shasta water. 

® STUDIO ® 

MAKE two quarts of stiff 
lemonade, and to this add 
one quart each of Cabernet 
and angelica; add one tumblerful 

69 



I 



of cognac and one wine-glassful 
of maraschino syrup. Pour over 
ice and float conserve cherries and 
cubes of pineapple on top. 

® TUXEDO $ 

CRUSH fresh peaches and ripe 
red raspberries together to 
make one pint and squeeze 
over them the juice of three lem- 
ons ; add a little sugar to this and 
pour over it half a pint of brandy. 
Mix and let stand for a while and 
then strain and add two and one- 
half pints of claret and three scant 
glasses of curacoa. Scatter mara- 
schino cherries over the top, and 
when ready to use put in one and 
a half quarts of champagne and 
one pint of apollinaris. 

$ VENITIENNE ® 

MIX well together one quart 
of Jamaica rum, half a pint 
of peach brandy, half a 
pint of water, the skins of three 
lemons, one lemon seeded and 
sliced and five peaches, stones and 
all. Make four days before it is 
wanted and put in a bowl and 
cover tightly ; three-quarters of an 
hour before serving strain and 
pour into the punch -bowl over 
a big piece of ice. 



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CORDIALS 

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$ BLACKBERRY $ 



HEAT the berries and strain 
through a flannel jelly-bag. 
To three pints of juice use 
one pound of sugar, and boil one- 
half hour with a bag of whole 
spices. Skim until clear, and to 
this thick syrup add two-thirds as 
much Naglee brandy. Bottle for 
use. 

$ CHERRY ® 

BRUISE ripe morello cherries, 
strain and sweeten to taste. 
Boil until perfectly clear, 
skimming frequently. Put a gill 
of brandy to every quart bottle 
and seal tightly. Keep in a cool, 
dark cellar. 

$ CURACOA ® 

PEEL and chop the rind of six 
oranges ; cover for three days 
with two quarts of French 
brandy. Strain and add two 
pounds of sugar. Stir until sugar 
is all dissolved, and put in small 
bottles, sealing tightly. It im- 
proves with age. 

IRISH CORDIAL 

PEEL a thin yellow rind from 
an orange and rub it well 
with a half-cupful of sugar; 
add a pound of stemmed raisins, 
and pound thoroughly. Remove 



75 



the rind and add one-fourth ounce 
each of cloves and cardamom seeds 
and one-half of a nutmeg grated. 
Put in a jar and add one-half gal- 
lon of brandy, one-half pound of 
rock-candy and a tablespoonful of 
caramel to color. Shake every day, 
and in three weeks strain and 
bottle. 

RASPBERRY SHRUB 

PUT three quarts of ripe red 
raspberries in an earthen bowl 
and pour over them one 
quart of imported wine vinegar. 
Let them stand twenty-four hours. 
Strain, and to each pint of juice 
add one pound of white sugar. 
Boil a half-hour and skim clear. 
When cool, add a wine-glass of 
cognac, and bottle. 

UNFERMENTED GRAPE 
JUICE 

PICK over the grapes, rejecting 
all unsound ones. Put in a 
porcelain-lined kettle and al- 
most cover with cold water; heat 
slowly, mashing, and cook until 
all the juice is out. Drain in a 
jelly-bag and measure the liquid, 
adding one-third of a cupful of 
granulated sugar for each quart. 
Boil for four minutes, bottle and 
seal. 



77 



R U I 

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® APPLE CUP ® 

GUT six tart apples in quarters 
and remove the cores; put 
them in a porcelain kettle 
with one cupful of raisins, two bay 
leaves, one-quarter of a stick of 
cinnamon and the grated yellow 
rind of four lemons. Pour over 
them three quarts of cold water, 
cover and cook slowly for three- 
quarters of an hour. Strain twice 
to have perfectly clear, and when 
cold add the juice of the lemons. 
Serve with shaved ice in the bottom 
of each glass. 

# CANTON $ 

CHOP one-half pound of Can- 
ton ginger and pour over it 
one quart of water and one 
cupful of sugar. Boil twenty min- 
utes. Take from the fire and add 
one-half cupful each of orange and 
lemon juice, strain and set on the 
ice. When ready to serve fill each 
glass half full of shaved ice and 
pour the punch on top. 

CURRANT WATER 

BRUISE a pint of fresh rasp- 
berries with a quart of currants 
picked from the stems ; pour 
over them two quarts of water and 
one-half pound of sugar. Put on 
a slow fire and heat gradually. 
When it comes to a boil, remove 
and strain through a flannel jelly- 
bag. Serve with a lump of ice in 
the glass, and a straw. 

81 



CURRANT WINE 

BOIL two and one-half gallons 
of water with four and one- 
half pounds of white sugar 
for half an hour, skimming clear. 
Have one-half of a gallon of cur- 
rants picked from the stems, but 
not bruised; pour the boiling 
syrup over them and when cold 
put in a gill of yeast. After two 
days put in one-quarter of an 
ounce of isinglass well dissolved, 
and strain. In a month bottle with 
a lump of double refined sugar in 
each bottle. 

$ NORMAL $ 

BOIL one pint of sugar with 
one quart of water, the juice 
of two lemons and the grated 
rind of three oranges for five min- 
utes and then set away to cool. 
Put a big square of ice in the 
punch-bowl; slice three oranges in 
this very thin, peel and all, and 
add the juice of nine more and one 
pineapple peeled, seeded and cut 
very thin. Over this pour the 
syrup and scatter over the top 
fresh strawberries. 

PINEAPPLE LEMONADE 

PARE a large, fresh pineapple, 
take out the eyes, grate into 
a bowl and squeeze over it 
the juice of three lemons. Boil a 
pound of sugar in a pint of water, 
removing all scum as it rises ; pour 

»3 



this syrup over the fruit and let 
stand for a couple of hours. When 
ready to use put a big cube of ice 
in the punch-bowl, strain the mix- 
ture over it and add a quart of 
Shasta water. 

$ RHUBARB ® 

BOIL a pound of rhubarb in a 
quart of water for fifteen min- 
utes. Take the peel of half 
a lemon cut very thin and work it 
in one-half of a cupful of dry 
sugar to extract the oil. Strain 
the hot rhubarb juice on this and 
cover tightly in an earthen jar for 
three hours. When ready to use 
remove the lemon peel, put in 
a freezer and stir until it resembles 
snowy water, but will admit of 
being poured into glasses. 

$ SHASTA SOUR ® 

RUB a little shaving of lemon 
rind through a half-cup of 
dry sugar, and then dissolve 
the sugar with a little water. Add 
the juice of three lemons and put 
in a glass pitcher with a big lump 
of ice. Cut a lemon in thin slices 
for the top and pour over an ice 
cold bottle of Shasta water. 

$ SIXTEEN $ 

GRATE the yellow rind from 
six lemons and one orange 
into two cupfuls of sugar, 
and pour over it one pint of water. 

85 



Stir until the sugar is all dissolved, 
boil ten minutes and strain. While 
hot add one-half tumbler each of 
currant, raspberry, and blackberry 
jelly. When cool, add one-half 
pint each of grated pineapple and 
preserved strawberries, and one- 
quarter of a pound of conserved 
cherries. Cover and set aside over- 
night. At serving time, turn the 
mixture over a quart of shaved ice 
in the punch-bowl and add the juice 
of the lemons and orange, one- 
half pint of grape juice, one bottle 
each of ginger ale and sarsaparilla, 
and two quarts of apollinaris. 

# SPANISH $ 

SCALD six ounces of Jordan 
almonds and one ounce of bit- 
ter almonds. Remove the 
skins and soak the almonds in 
cold water for several hours ; then 
pound them into a pulp with two 
tablespoonfuls of orange-flower wa- 
ter. Add two cupfuls of powdered 
sugar, one pint of grape juice and 
three pints of water. Strain and 
serve with ice. 

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87 



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Page 

A la Russe . . . . .31 
Ale Flip . . . . .31 

Apple Cup 81 

Apple Toddy . . . . .31 
Barbed Wire . . . .21 
Beaufort Punch . . . .55 

Beef Tea 31 

Belvedere . . . . .21 

Bishop 33 

Blackberry Cordial . . . .75 

Black Coffee . . . 33 
Boiled Buttermilk . . . .11 

Boston . . . . .21 

Bouillon o . . .33 

Breakfast Coffee . . . 35 
California Punch . . . .63 

Canton Punch . . . .81 

Caudle . . . . . .11 

Champagne Cup . . . .21 

Cherry Cordial . . . .75 

Chocolate . . . . -35 

Cider Cup . . . . .23 

Claret Cup 63 

Cobbler 3 

Colonel's Own, The ... 3 
Cranford . . . . .37 
Cresta Blanca . . . .63 
Curacoa . . . . .75 

Currant Water . . . .81 
Currant Wine . . . . .83 
Dixie Cider . . . 55 
Doux . . . . . .65 

Egg Fli P 37 

Elder Wine . . . . .11 

Fra PPe 55 

Gele . . . . . .57 

Ginger Beer . . . . 13 







Gloria .... 


• • 0 1 


Golden Buck 


1 1 


Golden Fizz . . . 


. 1 1 


Grace Gnu 




Graniti .... 


• J / 


Hebe Cup . 


6C 
j 


Hobson .... 




Hot E22-N02 




Hot Pint 




Innocent 


1 ? 


Irish Cordial . . . 


. 7 c 


King Edward . 


6c 

j 


L' Amour 


. 67 


Madeleine . 


67 


Malmesbury . . . 


• 57 


Mint Julep . 


• • — j 


Morpheus . . . 


. . 3 Q 


Moselle Cup 


2C 


Mulled Wine . 


. %Q 
oy 


Nectar 


2C 


New Baby 


. 4.1 


Nightcap 


4.1 


Noel .... 


. 41 


Normal . . . 


• • 0 5 


Oxford Betty . 


. A.% 


Pacific Union 


2C 


Pineapple Lemonade . . 




Pinto .... 


4.3 
TJ 


Posset .... 


. 4-3 

TJ 


Punch Romaine . 


59 


Puritan .... 


j 


Queen 


59 


Raleigh .... 


. 4.C 

TJ 


Raspberry Shrub . 


77 


Reception Coffee . 




Reine . . 


6o 


Rhubarb Sherbet 


. 8S 


Root Beer . 


15 


Royal Nibs 


• 45 



Page 

Sauterne Cup . . . .69 

Sealskin . . . . . .45 

Shasta Sour . . . .85 

Sherry Flip . . . . .5 

Sixteen . . . . .85 

Soda Cocktail . . . . .5 

Spanish . . . . . 87 

Steinwein . . . . .27 

Studio Punch .... 69 

Tea Punch 5 

Tiger's Milk .... 7 
Tom and Jerry . . . .47 
Tomato Bouillon . . . .47 
Turkish . . . . .59 

Tuxedo 71 

Twentieth Century . . . .27 
Unfermented Grape Juice . . 77 

Velvet 27 

Venitienne . . . . .71 

Victoria . . . . . . 47 

Vienna ..... 49 

Wassail . . . . . . 49 

Whey ..... 49 

Whiskey Punch . . . .49 

Wine Soup ..... 7 

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LIBRARY OF CONGRESS 




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